Are you rushing in the morning? Don’t have time for a healthy breakfast? These banana muffins will transform your day
Some days we have time to prepare eggs with veggies or oatmeal pancakes, or even just a healthy smoothie for breakfast. On other days, breakfast has got to be simply grab-and-go. Most of the easy ready-made options you will find in that grocery store are filled with lots of sugar, corn, soy, and other less desirable ingredients. Here are two versions of breakfast banana muffin recipes. One is grain-free; the other is nut-free. Both are completely sugar and gluten-free and so healthy.
I hope you and your family enjoy getting a taste of what it’s like to live full, free and fabulous! Wishing you the best of health!
Flourless Banana Nut Muffins (grain and sugar-free)
Serves: 18-22 muffins
Ingredients
- These banana nut butter muffins are revolutionary. There’s no flour or sugar–and there’s lots of deliciousness. You have to taste them to believe it.
- 4 eggs, separated
- 4 very ripe bananas, cut into chunks
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 1 jar cashew or almond butter
- ¼ cup egg white powder (optional to create a fluffier outcome)
- Topping options: chocolate chips, cacao nibs, or crushed nuts
Instructions
- Preheat oven to 350°F. Line 18-22 muffin tins with paper baking cups and set aside. In a food processor fitted with an S blade, beat egg whites until stiff, then slowly incorporate yolks.
- Add ripe bananas and mix well for 3 minutes until a creamy fluffy batter forms. Add vanilla extract, baking soda, nut butter, and egg white powder (if using) and mix well.
- Divide batter between prepared muffin tins. Add toppings of choice. Bake for 20 minutes; do not overbake or muffins will become dry.
Quinoa Banana Muffins
Serves: 12 muffins
Ingredients
- These are one of my most popular muffins. They are hearty and filling and packed with such healthy ingredients.
- 4 eggs, separated
- 4 very ripe mashed bananas
- 2 teaspoons vanilla extract
- 1 teaspoon. baking powder
- 1 teaspoon baking soda
- 1 cup Asian Harvest Gluten-Free Quinoa Hot Cereal
- 1 cup quinoa flour or any other gluten-free flour blend
- Topping options: chocolate chips, walnuts, or raisins
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper baking cups and set aside.
- In a food processor fitted with an S-blade, beat egg whites until stiff. Add yolks, mashed bananas, and vanilla. In another bowl, combine dry ingredients and mix well. Add dry ingredients to the food processor and blend well.
- Divide batter into 12 muffin cups. Sprinkle with topping(s) of your choice. Bake for 25-30 minutes. Allow to cool and refrigerate. These muffins freeze beautifully.
Notes
For a lower-glycemic option, substitute quinoa flour with 1 cup almond flour and 1 tablespoon coconut flour.
For Pesach – adapt as needed.
Try this delicious granola! It’s our new favorite snack.
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